Meatball Soup with Ricotta Cheese

Prep Time: 20 mins | Cook Time: 50 minutes | Course: Dinner | Servings: 12

Delicious beef meatballs simmered in a rich tomato broth with pasta, parmesan, and spinach, with a dollop of ricotta cheese in the bowl. Inspired by Stephanie at The Cozy Cook https://thecozycook.com/meatball-soup/ 

Meatballs:

1 ½ lbs ground beef

1 egg

½ cup Italian style breadcrumbs

¼ cup parmesan cheese, shredded

3 cloves garlic, minced

1 tsp salt

½ tsp pepper

Soup:

1 onion, diced

1 Tbsp butter

2 Tbsp tomato paste

3 cloves garlic, minced

1 cup red wine, optional

1 qt chicken or beef broth

1 28-oz can crushed tomatoes

28 oz water

2 tsp onion powder

1 tsp garlic powder

1 tsp oregano powder

1 tsp basil

1 tsp parsley flakes

1 tsp dry mustard

1 pinch pepper flakes

1 dash hot sauce, optional

1 dash worcestershire sauce

½ cup heavy cream

1 cup small pasta, such as stars or anelinni rings

2 cups spinach

8 oz ricotta cheese

½ cup parmesan cheese, shredded

Pinch red pepper flakes

Stir beef, egg, breadcrumbs, cheese, garlic, salt and pepper together. Roll into 1” meatballs and place on a baking tray, setting it to one side. 

In a large skillet over medium heat, stir the onion, butter and tomato paste together for 1 minute. Add in the garlic and red wine stirring for 5 minutes. Stir in the broth, tomatoes, water, seasonings, hot sauce, and worcestershire. Slowly add the meatballs, a few at a time and allow to simmer for 30 minutes. Stir in the cream and pasta, letting pasta cook for 12 minutes. Just before serving, stir in the spinach and allow to wilt. Place a dollop of ricotta cheese in the bottom of each serving bowl. Ladle soup over and garnish with parmesan and pepper flakes as desired.